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Pot Au Feu (Dinner In A Pot)

Chicken.delights's picture
  Boneless round steak 1 Pound
  Water 3 Cup (48 tbs)
  Condensed beef broth 1 Can (10 oz)
  Onion 1 Large, chopped
  Garlic 1 Clove (5 gm), minced
  Salt 2 Teaspoon
  Parsley sprigs 4 Small
  Bay leaf 1
  Peppercorns 6
  Thyme leaf 1⁄2 Teaspoon
  Chicken breast 12 Ounce (1 Whole Chicken Breasts)
  Carrots 4 Large
  Zucchini 2
  Celery sticks 3 Cup (48 tbs)

Trim all fat from beef.
Place steak in a heavy kettle or Dutch oven.
Add water, beef broth, onion and garlic.
Place parsley, bay leaf, peppercorns and thyme on a small piece of cheesecloth; bring up corners to enclose herbs; tie securely; add to kettle.
Heat to boiling; lower heat; cover.
Simmer 1 hour.
Add chicken breast; simmer 30 minutes, or until meats are tender.
Remove meats; keep warm.
While meats cook, pare carrots and cut in sticks; trim zucchini, cut in sticks.
Reheat broth in kettle to boiling; add carrots; cover.
Cook 15 minutes.
Add zucchini and celery sticks; cook 15 minutes longer, or until tender.
Strain broth into a large bowl, pressing onion and garlic through sieve into liquid; let stand about a minute, or until fat rises to top, then skim off.
Carve meats; combine with broth and vegetables in a heated tureen.

Recipe Summary

Side Dish

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